Description
This No Bake Raspberry Cheesecake features a creamy, smooth cream cheese filling atop a buttery graham cracker crust, topped with a sweet and tangy raspberry sauce. Perfect for a refreshing dessert that requires no oven time, this cheesecake is simple to prepare and ideal for warm weather or last-minute gatherings.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Raspberry Topping
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 10-15 minutes to set.
- Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the mixture.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top into an even layer. Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or overnight to allow it to set properly.
- Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the berries break down and the mixture thickens slightly. If a thicker topping is desired, stir in cornstarch and cook for an additional minute. Remove from heat and let cool to room temperature.
- Serve: Once the cheesecake has set, pour the cooled raspberry topping evenly over the surface. Garnish with fresh raspberries if desired. Slice and serve chilled for a refreshing dessert.
Notes
- For a firmer crust, chill longer before adding the filling.
- If using frozen raspberries, thaw completely before making the topping.
- Cornstarch is optional but recommended for a thicker raspberry topping that doesn’t run.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- You can substitute the raspberry topping with other fruit preserves or fresh fruit sauces for variety.
